Pecan Crusted Pork Tenderloin


For the Pork

2 (8 oz each) pork tenderloins

Sea salt and pepper, to taste

2 cups pecans

1/4 cup fresh sage

1/4 cup fresh thyme

1 clove garlic

1 cup flour

2 tablespoon olive oil, divided

2 tablespoons butter, cubed

For gravy

1 small onion, coarsely chopped

1/2 tablespoon flour

1 cup chicken broth

1 dry bay leaf

Sea salt and pepper, to taste

For the Pork

In a processor, combine the pecans, sage, thyme, and garlic. Pulse until coarsely ground.

Spread mixture and flour in a large pan and mix.

Rub pork tenderloins with 1 tablespoon of oil and season with salt and pepper.

Roll tenderloins in walnut-herb mixture and gently press mixture onto pork until it is covered.

Cover and refrigerate 1 hour.

Preheat the oven to 350.

Add butter and remaining oil to a pan over medium-high heat.

When butter is sizzling hot, sear pork, gently turning to to ensure it becomes golden-brown on all sides.

Some nuts and flour will come off in the pan.

When pork is seared on all sides, transfer to a baking dish sprayed with non-stick spray. Set the pan aside but do not clean it!

Put pork in oven 20-25 minutes, or until a meat thermometer registers 155-160°F.

Transfer the pork to a plate and tent with foil. Don’t slice yet.

For Gravy

As pork cooks and cools, make your gravy.

Take the pan you seared the pork in, and heat over medium heat. There should be some pork juices in the pan from searing.

Add the chopped onion to the juices. If there aren’t enough juices to cook the onion, just add in a tablespoon of butter.

Sprinkle with 1/2 tablespoon of flour and mix together until thickened and flour mixture becomes golden.

Whisk in chicken broth, a bit at a time, until well-combined and smooth.

Season with salt and pepper reduce heat to simmer and cook until reduced and thickened, stirring occasionally.

Use a strainer to catch chopped onion, and any pecans remaining while pouring gravy into a gravy boat.

Discard the solids. Slice the pork and pour the gravy over the pork to serve.
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